Asian Chicken and Orzo Salad (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
1 (9-ounce) package frozen sugar snap peas |
1 (16-ounce) package orzo, cooked and drained |
1 cup water chestnuts, drained and chopped |
3 cups diced cooked chicken |
3 green onions, chopped |
1 medium red bell pepper, diced |
1/2 cup vegetable oil |
3 tablespoons rice wine vinegar |
2 tablespoons soy sauce |
2 teaspoons hoisin sauce |
1 (2-ounce) package slivered almonds, toasted (1/2 cup) |
Directions:
1. Cook sugar snap peas according to package directions; drain well.
2. In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.
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